Cannabis-Infused Mac & Cheese with Chipotle Crumbs

Introduction

This isn’t boxed mac. This is baked, golden-edged, next-level mac & cheese infused with cannabis butter — finished with crispy chipotle breadcrumbs for a smoky, spicy kick.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp cannabutter
• 2 tbsp all-purpose flour
• 1 ½ cups milk
• 1 ½ cups shredded sharp cheddar
• ½ cup grated parmesan
• 1 tsp mustard powder
• ½ tsp salt, plus more to taste
• Topping:
  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil
  • ½ tsp chipotle powder

Instructions

1. Cook pasta, drain, and set aside.
2. In a saucepan, melt cannabutter over medium heat. Stir in flour to make a roux.
3. Slowly whisk in milk. Cook until thickened.
4. Add cheeses, mustard powder, salt. Stir until smooth.
5. Combine with pasta and pour into a baking dish.
6. Toss panko, olive oil, and chipotle. Sprinkle on top.
7. Bake at 375°F (190°C) for 20–25 mins or until bubbly.

Dosing Tip

Use 2 tbsp cannabutter at 10mg each = 20mg for the whole dish. Divide into 4 servings = 5mg per serving.

Twist Factor

Chipotle breadcrumbs add texture and a smoky edge that balances the richness — this isn’t your stoner dorm mac.

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